Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Filo food translated

Our calamansi plant at home

This is glossary of sorts. Of food terms, ingredients and produce commonly used in Filipino dishe , translated in English. It's useful especially when looking at Filipino recipes. I've taken bits and pieces from The Maya Kitchen Sarap Pinoy Cookbook. I've also included some links to blogs and other sites courtesy of Google. I'll add on new things as I learn about their equivalent in the English language. Hope you enjoy learning about Filipino food. I'm also learning as I go. Some of the ingredients here I've never used so its going to be fun learning together. xx

Kang kong - swamp cabbage or river spinach. These are always added to the Filipino sinigang dishes. Or in some cases, these are coated with egg and flour and deep fried to make crispy kangkong or kangkong chips.

Pandan - screwpine or more commonly called pandanus leaves. The pandan leaves are used to infuse a sweet scent when cooking rice. The essence (and leaves) are used to flavour sweet treats such as cakes, rice cakes, cold salads

Papaya - pawpaw

Papayang hilaw - green or unripe papaya or pawpaw

Pata - pork leg

Patatas - potato

Patis - fish sauce

Pato - duck

Patola - sponge gourd

Petsay - Chinese cabbage

Pigue - Ham

Pili nut - native almond, this is a local indigenous fruit sold as delicacies. The nuts are caramelised in sugar and sold in jars at local supermarkets and souvenir shops

Pimiento - red bell pepper

Pusit - squid

Puso ng saging - banana heart. These are added to stew dishes or by themselves cooked in coconut cream/milk

Q

Queso de bola - edam cheese

R

Repolyo - cabbage

S

Saba - sugar bananas or lady finger bananas

Sago - sago palm starch or sago pearls

Sampaloc - tamarind. Fresh tamarind is pounded and used to flavour sour soup dishes such as the sinigang